Best Antipasto With Anchovies Recipes

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ANTIPASTO SALAD RECIPE



Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories     Salad

Time 15m

Number Of Ingredients 13

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

  • In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
  • To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHEF JOHN'S ANTIPASTO PASTA SALAD



Chef John's Antipasto Pasta Salad image

An antipasto is a cold platter of meat, cheese, and vegetables which is served at the start of a meal before the pasta and other courses, but to save some time, I thought we'd add the pasta right into the antipasto to turn into a complete meal all by itself. You could serve this as a side dish, but with a hunk of crusty bread and a glass of wine, I'm not sure what else you'd need. Top with more parsley before serving.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Italian Pasta Salad Recipes

Time 3h55m

Yield 12

Number Of Ingredients 23

1 (16 ounce) package fusilli pasta
1 clove garlic, finely crushed
1 anchovy fillet
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
½ cup red wine vinegar, or more to taste
1 pinch salt and freshly ground black pepper to taste
1 teaspoon dried oregano
¼ teaspoon dried thyme
1 cup extra-virgin olive oil
⅓ cup julienned red onion
⅓ cup julienned jalapeno pepper
⅓ cup julienned pickled pepperoncini peppers
½ cup julienned fire-roasted red pepper
1 cup quartered baby artichoke hearts
½ cup sliced black olives
½ cup sliced green olives
¼ pound salami, julienned
¼ pound pepperoni, julienned
3 ounces deli-style ham, julienned
¼ pound provolone cheese, julienned
¼ cup freshly chopped Italian parsley
1 pint cherry tomatoes, quartered

Steps:

  • Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
  • While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
  • Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
  • Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
  • Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 32.2 g, Cholesterol 31 mg, Fat 33.8 g, Fiber 2.2 g, Protein 13.9 g, SaturatedFat 7.8 g, Sodium 963.5 mg, Sugar 1.9 g

MICHAEL'S ANTIPASTI



Michael's Antipasti image

Categories     Fish     Olive     Onion     Appetizer     Roast     Oscars     Eggplant     Bell Pepper     Zucchini     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

15 whole anchovies in salt or 30 anchovy fillets, packed in oil
1/4 teaspoon red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/4 cup olive oil, more if needed
2 to 4 red, yellow, or orange bell peppers
1 eggplant, sliced 1/2-inch thick
2 zucchini sliced 1/2-inch thick
2 red onions, sliced 1/2-inch thick
Coarse salt and freshly ground black pepper
1/2 cup black olives
1/2 cup green olives

Steps:

  • 1. If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes. Drain well. Using a paper towel, remove the outer skin. Split the fillet to remove the bone. Place the anchovies in a small bowl and add red pepper flakes. Pour over olive oil to cover. If using anchovies packed in oil, simply remove the anchovy fillets from the oil and transfer to a small bowl. Add red pepper flakes and pour over fresh olive oil. Set aside.
  • 2. Meanwhile, roast peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
  • 3. Transfer roasted peppers to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into strips. Set aside.
  • 4. In a large bowl toss eggplant, zucchini, and red onions with olive oil. Season with salt and pepper to taste. Grill vegetables over medium heat on a grill pan or grill in batches on a rack set about 4 inches over glowing coals, turning them, for 10 to 15 minutes, or until tender.
  • 5. Arrange roasted peppers, grilled vegetables, and olives on a large platter. Place the bowl of anchovies on the platter. Serve with crusty bread.

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Antipasto with anchovies is a popular appetizer in many Italian restaurants. Antipasto means "before the meal," and it typically consists of a variety of cold meats, cheeses, olives, and vegetables. Anchovies are often added to antipasto to give it a salty, savory flavor.

What Are Anchovies?

Anchovies are small, saltwater fish that are found in the Mediterranean and Atlantic oceans. They are a popular ingredient in many Italian dishes, including antipasto, pizza, and pasta. Anchovies are packed with umami flavor, which is why they are often used to enhance the taste of other dishes.

Antipasto with Anchovies Recipes

There are many different ways to make antipasto with anchovies, and the recipe can vary depending on the ingredients that you have on hand. Here are some possible ingredients that you might include:
Meats
Some of the most popular meats in antipasto include prosciutto, salami, and mortadella. These meats are thinly sliced and arranged on a platter, along with other ingredients.
Cheeses
Antipasto often includes a variety of cheeses, such as mozzarella, provolone, and Parmesan. You can also include goat cheese, feta, or any other cheese that you like.
Vegetables
Antipasto typically includes a variety of vegetables, such as roasted peppers, marinated artichokes, and sun-dried tomatoes. You can also include grilled eggplant, zucchini, or any other vegetable that you like.
Olives
Olives are a classic ingredient in antipasto. You can use green, black, or Kalamata olives, or a combination of all three.
Anchovies
Finally, you will need some anchovies to give your antipasto that distinctive salty flavor. You can use canned or marinated anchovies, whichever you prefer. To make antipasto with anchovies, start by arranging your meats, cheeses, vegetables, and olives on a large platter. Be creative with your presentation, as antipasto is all about the visual appeal. Next, add the anchovies on top of the other ingredients. You can either lay them flat on the platter, or you can roll them up with some of the other ingredients. Serve your antipasto with some crusty bread and a glass of Italian wine. It's the perfect way to start a meal, or to enjoy as a light lunch or snack.

Conclusion

Antipasto with anchovies is a delicious and savory appetizer that is easy to make and always a crowd-pleaser. With a variety of meats, cheeses, vegetables, and olives to choose from, you can create a unique and flavorful dish that everyone will love.
Antipasto is an Italian dish that translates to "before the meal." It is typically served as an appetizer, and it consists of a variety of different foods. Antipasto is often served as a platter that includes a mix of meats, cheese, and vegetables. This appetizer is perfect for hosting events, as it is easy to prepare and can be made ahead of time. One ingredient that is commonly used in antipasto is anchovies. These small, salty fish are a popular addition to various dishes, and they can add a depth of flavor to antipasto. In this article, we will provide valuable tips for making antipasto with anchovies recipes.

Tips for Using Anchovies in Antipasto

1. Start with high-quality anchovies - When it comes to making antipasto with anchovies, it is important to use high-quality ingredients. This means using fresh, salty anchovies that are packed in oil. Avoid using anchovies that are too dry or have a metallic taste. 2. Use anchovies as a base - Anchovies have a strong, salty flavor that can add depth to antipasto. Using them as a base for the antipasto can help to enhance the overall flavor of the dish. You can also use anchovy paste to add depth to the other ingredients. 3. Pair anchovies with complementary ingredients - When using anchovies in antipasto, it is important to pair them with ingredients that complement their flavor. For example, pairing anchovies with olives, capers, and roasted peppers can help to balance out their salty taste. 4. Use anchovy fillets as a topping - Anchovy fillets can be used as a topping for antipasto. This can add a burst of flavor to the dish and make it more visually appealing. Simply place the fillets on top of the other ingredients, and drizzle with olive oil. 5. Consider the texture of the anchovies - Anchovies come in different textures, and this can affect how they are used in antipasto. For example, if the anchovies are packed in oil, they can be used as a dressing for the other ingredients. If the anchovies are dry, they can be chopped and used as a seasoning. 6. Balance the anchovies with other ingredients - While anchovies can add depth to antipasto, they can also overpower the dish if used too much. It is important to balance the amount of anchovies used with other ingredients in the dish. This can help to ensure that the anchovies add to the overall flavor of the dish, rather than dominating it.

Ingredients to Include in Antipasto with Anchovies

1. Olives - Olives are a popular ingredient to include in antipasto. They are available in many different varieties, and can add a salty, briny flavor to the dish. 2. Roasted red peppers - Roasted red peppers are a sweet and savory addition to antipasto. They add a bright pop of color to the dish, and their flavor pairs well with the salty taste of anchovies. 3. Capers - Capers are small, salty buds that can add a unique flavor to antipasto. They are often used in Mediterranean cuisine, and can help to balance out the flavor of the dish. 4. Artichokes - Artichokes are a popular ingredient to include in antipasto. They have a mildly sweet and nutty flavor, and their tender texture can add a satisfying texture to the dish. 5. Mozzarella cheese - Mozzarella cheese is a mild, creamy cheese that can help to balance out the salty taste of anchovies. It is a popular addition to antipasto, and can add a delicate melt-in-your-mouth texture to the dish.

Antipasto with Anchovies Recipe Ideas

1. Anchovy and olive antipasto platter - Create an antipasto platter that features anchovy fillets, olives, roasted peppers, and mozzarella cheese. Add a variety of crackers, breadsticks, and crostini to the platter for dipping. 2. Grilled artichoke and anchovy salad - Grill artichokes until they are tender, then toss them with a dressing made from anchovies, lemon juice, and olive oil. Top with shaved parmesan cheese and serve. 3. Caprese and anchovy salad - Combine sliced tomatoes, fresh mozzarella cheese, and anchovy fillets in a bowl. Drizzle with balsamic vinegar and olive oil, and season with salt and pepper.

Conclusion

Antipasto is a versatile and delicious dish that can be made in many different ways. Adding anchovies to antipasto can enhance the overall flavor of the dish, and create a one-of-a-kind flavor profile. Whether you opt for an antipasto platter or a salad, be sure to use high-quality anchovies and balance the flavors with complementary ingredients. With these tips and recipe ideas, you can create an antipasto with anchovies that will wow your guests and make your taste buds sing.

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